Palak Paneer

Palak paneer is a standard vegetarian dish – I am sure every household is aware of. I was first introduced to this dish in a wedding reception while I was still a kid. Out of love for paneer I tolerated the green masala, which I honestly did not like. I don’t really know when I started a liking for this humble gravy.

It must be those times when I was crazy about cookery shows that I came across Palak-paneer recipe. I must have been in high school when I made this dish. Off course with lot of help from my mother. It was very simple to make and had a earthy aroma. We served it with chapathis, which is not a staple food of coastal homes. We are basically rice eaters, and can eat rice even for 3 meals-a-day 🙂

So this recipe dates back at least 16 years from present. I am sure it would not be any different from other palak-paneer recipe. I liked this recipe for its simplicity. The recipe is home style and only addition I made was to add cashew paste and cream. It just made the gravy rich and thick, so thick that the paneer cubes have disappeared 😛

Do not think twice, just follow the recipe below for a delicious treat.

Ingredients

Paneer/ cottage cheese – 1 cup (100 gms)

Palak/ spinach – 1 bunch

Ginger – half an inch

Garlic – 2-3 pods

Onion – 2 medium finely chopped

Tomato – 2 small chopped

Green chillies – 2-3

Cumin seeds – 1 tsp

Turmeric powder – 1 tsp

Red chilli powder – 1-2 tsp

Coriander powder – 1 tsp

Salt to taste

Oil/ghee – 2-4 tsp

Fresh cream – 2 tbsp

Cashew nuts – 5-6

Garam Masala 1 tsp

Method

Cut the stems of Palak/ spinach and wash thoroughly under running water.

Chop roughly and keep aside.

Palak paste:

In a pan, heat 2 tsp of oil on medium flame.

Add crushed ginger, garlic and green chillies and fry for 2 minutes.

Add half portion of chopped onions and sauté it till it become golden brown.

Add chopped palak ,tomatoes , little salt and sauté well till the palak shrinks in size. Do not add water.

Close the lid and cook palak completely on low flame- about 7-10 minutes.

Once cooked cool the mixture completely.

Add the mixture to a blending jar, add cashew nuts and blend to a smooth paste.

Gravy

Heat remaining oil/ghee in the pan.

Add cumin seeds and sauté.

Add onions and fry till transparent.

Check the spice level of palak paste and if needed add slit green chillies at this stage.